SCALLOPS IN SHELLS
For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. -Jane Rossen, Binghamton, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 764mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
SCALLOPS ON THE HALF SHELL
Steps:
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
SCALLOPS STEAMED IN THEIR SHELLS
Provided by Jonathan Reynolds
Categories appetizer
Time 1h
Yield 12 appetizer servings, 4 main courses
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
- Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
- Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
- Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
- Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
SCALLOPS IN SHELL
Make and share this Scallops in Shell recipe from Food.com.
Provided by Barb in WNY
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute scallops in 2 tablespoons butter for not more than 2 minutes, shaking pan to cook on all sides.
- Season with 1 teaspoon salt and the pepper and transfer to 4 buttered scallop shells.
- Preheat oven to 250°F.
- Saute onion in 2 tablespoons butter until just golden.
- Stir in flour and then half and half until mixture thickens.
- Stir in sherry, season with 1/2 teaspoon salt; and spoon sauce over scallops.
- Sprinkle with breadcrumbs and paprika; dot with remaining butter and place in oven until just golden.
- Serve with lemon wedges.
Nutrition Facts : Calories 301.3, Fat 18.2, SaturatedFat 11.1, Cholesterol 83.2, Sodium 1181, Carbohydrate 9.5, Fiber 1.7, Sugar 1.5, Protein 19.9
BAY SCALLOPS & SHELLS
Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.
Provided by Nurbel
Categories Pasta Shells
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine cottage cheese with lemon juice and dill.
- Blend until smooth.
- Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
- Mix well.
- In a separate bowl mix the drained pasta with Italian dressing.
- Spoon the scallop mixture into the pasta shells.
- Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
- Melt cheese in the oven (broil) and then serve hot.
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